Cook pasta according to package directions for 6-8 minutes.
Preheat oven to 400 degrees.
Heat a large skillet on medium high heat and then add in 2 tbsp. of olive oil.
Sauté the peppers and mushrooms until tender then set aside in a bowl.
Using the same pan, add 1 tbsp. of olive oil and sauté the onion until tender then add in the ground meat.
Break up the meat well and cook until no longer pink then add in the salt, oregano, basil, black pepper, garlic and the tomato sauce, diced tomatoes, tomato paste and pasta water.
Return the mushrooms and bell pepper to the pan.
Mix well and let the sauce simmer on medium low heat for 5-7 minutes, covered.
Turn off the heat and add in the cooked pasta. Let it cool for about 5 minutes and then add in the cheeses. Remember to keep 1/2 cup of each type to top the dish before baking. Mix together well.
Transfer the pasta to a baking dish and then top with the remaining cheese.
Bake covered with aluminum paper in a preheated 400 degree oven for 20 minutes, then remove the foil to bake another 10 minutes uncovered.
Remove from the oven, sprinkle with some fresh parsley and serve.